NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken breast

1.5 oz Linguine

0.5 cup Crushed tomatoes

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Capers

2 tbsp Kalamata olives

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Bring a medium pot of salted water to a boil and cook the linguine according to package instructions until al dente.

• 2

  While the pasta cooks, cut the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 3

  Heat the extra virgin olive oil in a large skillet over medium-high heat.

• 4

  Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 5 to 6 minutes, then remove chicken from the pan and set aside.

• 5

  In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

• 6

  Stir in the crushed tomatoes, capers, and sliced Kalamata olives, allowing the sauce to simmer on low for 5 minutes.

• 7

  Toss the cooked linguine and sautéed chicken into the skillet with the sauce, adding a tablespoon of pasta water if needed to reach your desired consistency.

• 8

  Garnish with freshly chopped parsley and serve immediately.